Bombay Chutney for Poori

Heat 2 tsp of Oil in a pan and splutter a tsp of mustard Seeds, Add a tsp of Chana Dal, a tsp of Urad Dal and roast until they are golden brown. Add 3/4 tsp of Cumin Seeds, 2 broken Red Chillies, a spring of Curry Leaves and roast for another 30 seconds. Add 2 slit Green Chilies, a cup of thinly sliced Onion and cook for 3 minutes on high heat while mixing in between. Add 1/2 ltr of Water, Salt as needed and cover cook for 15 minutes on medium heat. 

In the meantime, take 50 ml Water in a cup and add 2 tbsp of Chickpea Flour (Besan) and mix well without any lumps. Add a tsp of minced Ginger, the besan mixture, boiled, mashed medium Potato (optional), a tsp of Lemon Juice and remove from heat. 

Serve warm with Poori.